Description
This vibrant Greek Platter features spicy feta-topped potato wedges, flavorful lamb meatballs, creamy homemade tzatziki, and crispy toasted pitta bread. Perfect for sharing, this dish combines bold Mediterranean spices, fresh herbs, and classic Greek ingredients for a delightful and satisfying meal.
Ingredients
Scale
Lamb Meatballs and Skewers
- Pre-made or homemade lamb meatballs (quantity as needed for 4 servings)
- Wooden skewers (soaked in water for 10 minutes)
Spicy Feta Potato Wedges
- 2 large baking potatoes (washed and unpeeled)
- Olive oil (drizzle to coat wedges)
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1 tsp paprika
- 1 tsp red pepper flakes (adjust to taste)
- 1 tsp ground cumin
- Sea salt (to taste)
- Black pepper (to taste)
- Crumbled feta cheese (for topping)
- Fresh coriander (for garnish)
Tzatziki
- 1/2 cucumber (grated)
- 150g Greek yogurt
- A handful of fresh mint leaves (chopped)
- 1-2 garlic cloves (minced)
- Salt (to taste)
Toasted Pitta Bread
- Sliced pitta bread (quantity for 4 servings)
- Olive oil (for toasting)
- Salt and pepper (to taste)
Garnishes
- Lemon slices (for garnish)
Instructions
- Prepare and Cook Meatballs: Soak wooden skewers in water for about 10 minutes to prevent burning. Thread 4 lamb meatballs onto each skewer. Cook the skewered meatballs according to package instructions or until they are browned and cooked through, ensuring they reach a safe internal temperature.
- Make Spicy Potato Wedges: Preheat the air fryer to 200°C (392°F). Slice the washed, unpeeled potatoes into wedges. In a large bowl, drizzle the wedges with olive oil and sprinkle with dried oregano, thyme, paprika, red pepper flakes, ground cumin, sea salt, and black pepper. Toss well to coat evenly. Place the wedges in the air fryer basket and air fry for about 11 minutes until crisp and tender. Alternatively, parboil the wedges for 5-7 minutes, then bake in a preheated oven at 190°C (375°F) for 45 minutes until golden and cooked through.
- Prepare Tzatziki: Grate the cucumber and squeeze out excess liquid using a clean kitchen towel or cheesecloth to prevent watery tzatziki. In a bowl, combine the grated cucumber with Greek yogurt, chopped fresh mint leaves, minced garlic, and salt. Mix thoroughly and adjust seasoning to taste.
- Toast Pitta Bread: Heat a little olive oil in a skillet over medium heat. Add the pita slices and sprinkle lightly with salt and pepper. Toast the pitta on both sides until golden brown and crispy, flipping as needed.
- Assemble the Platter: On a large serving plate, arrange the cooked lamb meatballs, spicy feta-topped potato wedges (sprinkle crumbled feta cheese and garnish with fresh coriander), a bowl of tzatziki, and toasted pitta bread. Add lemon slices around the platter for garnish and an extra fresh burst of flavor.
- Serve and Enjoy: Serve the Greek platter warm, inviting guests to mix and match flavors for a delightful Mediterranean experience.
Notes
- Soaking the skewers prevents them from burning during cooking.
- Adjust the red pepper flakes according to your preferred spice level.
- Removing excess cucumber liquid is key to a thick, creamy tzatziki.
- You can substitute lamb meatballs with beef or chicken meatballs if preferred.
- For a vegetarian version, replace meatballs with grilled halloumi or falafel.
- The air fryer method speeds up the cooking of wedges but baking them yields great results as well.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Air Frying
- Cuisine: Greek
